Jackfruit Barbacoa Burrito Bowls

Why You’ll Love This Recipe

These Jackfruit Barbacoa Burrito Bowls are a fun and flavorful twist on a classic Mexican dish. The jackfruit has a meaty texture and absorbs the bold, smoky flavors of the barbacoa seasoning perfectly. Paired with your favorite toppings like rice, beans, and salsa, each bite is a burst of flavor and texture. The best part? These bowls are completely vegan, gluten-free, and loaded with plant-based protein and fiber. Plus, they’re easy to make, customizable, and great for meal prep!

Ingredients

For the Jackfruit Barbacoa:

• 2 cans (14 oz each) young green jackfruit in brine (not syrup), drained and shredded

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 chipotle pepper in adobo sauce, chopped (optional, for heat)

• 1 tablespoon adobo sauce (from the chipotle pepper can)

• 1 tablespoon ground cumin

• 1 tablespoon ground oregano

• 1 teaspoon ground paprika

• 1 teaspoon ground coriander

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground black pepper

• 1 tablespoon apple cider vinegar

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1/2 cup vegetable broth

• Salt to taste

For the Burrito Bowls:

• 2 cups cooked rice (brown, white, or cilantro-lime rice)

• 1 can (15 oz) black beans, drained and rinsed (or pinto beans)

• 1 cup corn kernels (fresh or frozen)

• 1 avocado, sliced

• 1/2 cup salsa (store-bought or homemade)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Jackfruit Barbacoa:

1. Prepare the jackfruit: Drain the canned jackfruit and remove the seeds. Use your hands or two forks to shred the jackfruit into small pieces, mimicking pulled pork or beef. Set aside.

2. Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and chopped chipotle pepper (if using), and cook for another minute.

3. Add the spices and jackfruit: Stir in the ground cumin, oregano, paprika, coriander, cinnamon, cloves, and black pepper. Add the shredded jackfruit to the pan, stirring to coat the jackfruit with the spices. Cook for 5 minutes to allow the flavors to combine.

4. Simmer the jackfruit: Add the apple cider vinegar, soy sauce, adobo sauce, and vegetable broth to the pan. Stir everything together, ensuring the jackfruit is well coated in the sauce. Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the jackfruit to absorb all the flavors. If the mixture becomes too dry, add a little more vegetable broth.

5. Shred the jackfruit further: After simmering, use a spoon or fork to further shred the jackfruit, making it resemble a pulled meat texture. Adjust the seasoning with salt to taste.

For the Burrito Bowls:

1. Assemble the bowls: Start by adding a scoop of cooked rice to each bowl as the base.

2. Layer the fillings: Top the rice with black beans, corn, and a generous portion of the jackfruit barbacoa mixture.

3. Add the toppings: Garnish the bowls with sliced avocado, salsa, and fresh cilantro. Serve with a wedge of lime for extra freshness.

4. Serve: Serve the burrito bowls immediately, or store them in the fridge for meal prep. Enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Version: Add more chipotle peppers or a drizzle of hot sauce to increase the heat level.

• More Veggies: Add sautéed bell peppers, zucchini, or tomatoes to the jackfruit barbacoa for extra veggies.

• Grains: Use quinoa, cauliflower rice, or couscous as an alternative to traditional rice for a different texture and flavor.

• Cheese: If you’re not strictly vegan, you can add shredded cheese or vegan cheese on top for a cheesy finish.

Storage/Reheating

• Storage: Store any leftover jackfruit barbacoa and burrito bowl components in separate airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the jackfruit barbacoa in a skillet over medium heat, adding a little vegetable broth if it’s too dry. You can also microwave individual components for quick reheating.

FAQs

1. Can I use canned jackfruit for this recipe?

Yes, canned young green jackfruit in brine is perfect for this recipe. Make sure you use jackfruit in brine or water, not in syrup, as the latter is too sweet for savory dishes.

2. Can I use another protein besides jackfruit?

Yes, you can substitute jackfruit with other plant-based proteins like tofu, tempeh, or seitan for a different texture, though the flavor and consistency will be different from the original recipe.

3. Can I make this ahead of time?

Yes! You can prepare the jackfruit barbacoa in advance and store it in the fridge for up to 3 days. You can also cook the rice and beans ahead of time to assemble the bowls quickly during the week.

4. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari.

5. Can I freeze the jackfruit barbacoa?

Yes, you can freeze the jackfruit barbacoa for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and heat on the stovetop.

6. Can I add different toppings to the burrito bowls?

Absolutely! You can add shredded lettuce, vegan sour cream, guacamole, or a drizzle of vegan cheese. Get creative with your toppings based on what you enjoy!

7. Can I use different types of beans?

Yes, you can swap black beans for pinto beans, kidney beans, or chickpeas for a different flavor and texture in the burrito bowls.

8. Can I make this recipe spicier?

Yes, you can increase the amount of chipotle peppers, add fresh jalapeños, or even drizzle your favorite hot sauce over the bowl for added heat.

9. Can I use fresh corn instead of frozen?

Yes, you can use fresh corn kernels instead of frozen. If using fresh corn, sauté or grill the kernels first for a nice charred flavor.

10. Can I use different grains for the base?

Yes, feel free to swap the rice for quinoa, couscous, or even cauliflower rice for a lighter version of the burrito bowl.

Conclusion

Jackfruit Barbacoa Burrito Bowls are a flavorful and satisfying meal that’s easy to make and customizable to your tastes. The tender jackfruit, spiced perfectly with smoky chipotle and savory seasonings, makes for a delicious filling, while the rice, beans, and fresh toppings complete the dish. It’s perfect for meal prep, quick dinners, or serving a crowd, and it’s packed with plant-based protein and fiber. Whether you enjoy it with spicy salsa or a creamy avocado topping, this dish is sure to become a favorite! Enjoy!